New sensory room offers immersive experience for food product research Offers 360-degree view of various environments Allows electronic control of sounds and smells What makes a cup of coffee or an ...
It’s hard to figure out how spicy something is just by looking at it, but a new artificial tongue can tell you before you put ...
The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...
The prototype detected capsaicin and pungent-flavored compounds - such as those behind garlic’s "zing" - in a range of foods.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback